Dine-in
The guest orders via the QR card. Table and running bill remain linked; the service staff sees what is still open.
02 / Orders
An order is only done when every step knows the same order.
A guest orders at the table. The kitchen sees a dish, the bar a drink, service an open table. Along the way the order must not change shape.
Orders brings the channels together and records what was ordered, where it must go and what has already happened. Even if a table moves or a line is adjusted.
Order#1042
Table12
ChannelTable QR
StatusIn preparation
- 01Received
3 courses, 2 courses
19:42 · guest - 02Kitchen
Sea bass, risotto
19:44 · station warm - 03Bar
Two drinks
Waiting for delivery - 04Ready
To table 12
Slip - 05Payment
Bill open
Not yet completed
Illustrative order route with fictional data.
03 / The order
Six things that stay together.
An order is more than a list of dishes. The order holds the context with which the kitchen, bar, service and administration can continue.
That makes it visible after service not only what was sold, but also via which channel, for which table and with which payment status.
- Channel
- Table QR, counter, online pickup, or delivery.
- Table or address
- The place where the order goes.
- Rules
- Dishes, drinks, options and allergen information.
- Status
- Received, in preparation, ready, completed or cancelled.
- Payment status
- Open, paid, failed or refunded.
- Time
- Moment of ordering, preparing and completing.
04 / Channels
The same order, different entry points.
A guest can order at the table, at the counter or online. The channel changes what is needed to complete the order; it does not change how the kitchen or bar receives it.
QR · table
At the counter
The employee opens the order in the service screen. A table is optional; takeaway and direct payment can be completed immediately.
Online takeaway
The guest orders and pays online, chooses a pickup time and follows the status. The kitchen gets the same order as with a table order.
Online delivery
Address and phone number are only available within the active delivery window. Afterwards, the operational copy is cleaned up.
05 / When something changes
An exception is not a new order.
A lot shifts during service. A guest wants a different dish, a table is combined or an order is cancelled. The original order remains the thread.
The order is the pivot between table, production and payment. That is why the same reference stands at every step: the kitchen does not have to guess which dishes belong to a table, and the administration does not have to guess which payment belongs to an order.
- 01
The table moves
The order and the bill move along. The old table becomes free; the kitchen keeps the same order reference.
- 02
The bill is split
Items can be split across multiple bills without production having to restart.
- 03
A rule expires
The order records the change. Any refund runs via Payments and stays linked to the same order.
06 / In practice
One list for takeaway, delivery and dine-in.
In the business environment, every order comes in in the same overview: channel, customer, status, line items and total. With filters on status and order type, even a busy day remains scannable.
From this list you open the order and follow it through service. The status set by the service team is the same one the kitchen and the guest see.
Order list · filters · order detail · status
07 / Order detail
Every order tells its own story.
When you open an order from the order list, the whole story comes together: customer, channel, tables or address, items with prices and payment status. Corrections remain linked to the same order.
The Timeline status shows where the order is: from placed to paid. That way a question about "where is my order" can always be answered without searching again.
Order details · items · payment · status
Next step
Volg een bestelling door je eigen keuken en bar.
Tijdens een walkthrough nemen we een bestelling vanaf het eerste contact tot de afronding door, inclusief de momenten waarop er iets verandert.